• 20 mins
  • 4
  • Main
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Ingredients

Spiced Rice
250g Country Range Long Grain Rice
400ml boiling water
1 tbsp Country Range Vegetable Oil
1″ Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 tsp Country Range Cumin Seeds
1 tsp Country Range Fennel Seeds
4 Country Range Cloves
4 Country Range Cardamom Pods
½ tsp Country Range Turmeric
pinch of salt
4 sprigs of fresh coriander leaf, chopped
Harissa Spiced Marinade
250g long red chillies
3 tbsp Country Range Whole Caraway Seeds, ground
3 tbsp Country Range Cumin Seeds, ground
4 cloves of garlic
100g roasted bell peppers
2 tbsp Country Range Red Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
2 tsp Country Range Tomato Puree
2 tsp Country Range Paprika
2 tsp sea salt

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. For the spiced rice, place all the ingredients, except for the coriander, in a suitable pan. Cover with a lid and bring to the boil. Leave to simmer until the water has evaporated (roughly 15 minutes).
  3. Check the rice is cooked, adding more water to the pan if not. Finish with the chopped coriander.
  4. For the marinade, remove the chilli seeds then place the chillies in a food processor with the sea salt and blitz. Add the spices and garlic and blitz further until smooth.
  5. Add the peppers and red wine vinegar, blitz until smooth then add the olive oil, tomato puree and paprika. Marinate the lamb rumps and leave for at least 6 hours (overnight preferably).
  6. To cook,place a frying pan onto the stove and add a trickle of oil. Once hot, place the rumps into the pan and seal on all sides.
  7. Place in the oven and check after 10 minutes. The rump should be cooked 'medium' by this stage.
  8. Leave for a further 10-15 minutes for cooking further. Once out of the oven, leave to rest for 2-3 minutes, then slice. Serve on the spiced rice.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Basmati Rice
400ml cold water
1 shallot, sliced
1 tsp Country Range Ground Turmeric
1 tsp Country Range Cumin Seeds
1 tsp Country Range Coriander Seeds
1 tsp Country Range Crushed Chillies
1 tsp Country Range Paprika
4 tsp Country Range Salt
100g Country Range Chick Peas
1 red pepper, roasted
25g fresh coriander, chopped
Dressing
1 tbsp Country Range English Mustard
2 tbsp Country Range White Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
1 tsp Country Range Honey
½ tsp Moroccan spice
¼ tsp Country Range Paprika

Method

  1. For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  2. After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  3. Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  4. Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  5. Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  6. For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  7. Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.
  • 2 hrs
  • 04-Aug
  • Main
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Ingredients

500g minced beef
1 onion, peeled and finely diced
2 cloves of garlic, peeled and crushed
200g Country Range Peeled Plum Tomatoes
50g Country Range Tomato Puree
100g Country Range Red Kidney Beans
2 fresh red chilli peppers, deseeded and finely chopped
½ stick Country Range Cinnamon
tsp Country Range Ground Cumin
1tsp Country Range Ground Coriander
25g Country Range Beef Bouillon Paste
100g Country Range Cocoa Powder
salt and pepper, to season
2 sprigs of fresh coriander, chopped
8 taco shells
Guacamole
2 ripe avocados
½ red chilli pepper, deseeded and finely chopped
1 tbsp lime juice
½ shallot, peeled and finely diced
salt and pepper, to season
1 tomato, deseeded and skinned

Method

  1. Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  2. Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  3. Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  4. Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  5. Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  6. For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  7. Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  8. Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.
  • 15 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
  • 6 mins
  • 4
  • Dessert
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Ingredients

Ginger Cream
200ml Country Range Whipping Cream, whipped
1 lemon (juice only)
1 tbsp icing sugar
1 tbsp Country Range Ground Ginger
Rhubarb and Ginger Compote
85g caster sugar
2 oranges (juice and zest)
1 tsp Country Range Ground Cinnamon
2 Country Range Whole Star Anise
85g rhubarb, chopped
50g strawberries, halved
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g white chocolate, melted

Method

  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.
  • 2 hrs
  • 4
  • Dessert
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Ingredients

2 pints semi skimmed milk
150g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary

Method

  1. Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  2. Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  3. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  4. Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.
  • 30 mins
  • 6
  • Dessert
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Ingredients

3 clementines
140g Country Range Butter, plus extra for greasing
3 tbsp golden syrup
140g Country Range Plain Flour
1 ½ tsp Country Range Baking Powder
¼ tsp Country Range Salt
2 tsp Country Range Ground Ginger
85g Country Range Ground Almonds
175g golden caster sugar
3 medium sized eggs, lightly beaten
Chantilly Cream
1 Country Range Vanilla Pod
150ml Country Range Whipping Cream
1-2 tbsp icing sugar, sieved

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice. Peel the two remaining clementines using a peeler. Julienne the peel and set aside. Remove the pith and slice each clementine into 3 discs.
  2. Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  3. In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  4. In a separate bowl, cream the butter and sugar together until pale then add the eggs one by one, alternating with a little of the flour mix.
  5. Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  6. Place the puddings in a deep roasting tray. Carefully pour in a little boiled water (approximately 1cm) around the basins. Cover the roasting tray with baking paper and press lightly over the pudding moulds.
  7. Place in the oven for 30 minutes until the puddings are firm and spongy.
  8. To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.
  • 1 hr 10 mins
  • 03-Apr
  • Dessert
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Ingredients

6-8 pears
275ml good quality red wine
25g Country Range Unsalted Butter
75g light demerara sugar
1 tsp Country Range Ground Ginger
2 Country Range Cinnamon Sticks
2 Country Range Whole Star Anise
1 tsp Country Range Whole Pimento
6 Country Range Whole Cloves
3 Country Range Cardamom Pods
Cardamom Cream
275ml double cream
½ tsp Country Range Ground Cardamom
1 tbsp caster sugar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  2. Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  3. Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  4. Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  5. For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  6. Serve with the warm pears and a drizzle of the juice from the casserole dish.
  • 10-12 mins
  • 35-40 cookies
  • Dessert
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Ingredients

100g Country Range Butter
100g demerara sugar
200g golden syrup
1 tsp Country Range Ground Cinnamon
½ tsp Country Range Ground Cloves
1 tsp Country Range Ground Ginger
½ tsp Country Range Ground Nutmeg
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Baking Powder
500g Country Range Baking Powder
1 egg, beaten
Icing and trimmings
250g instant royal icing
food colouring (various colours)
coloured writing incing
silver balls
coloured ribbon or thread

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Combine the butter and sugar together in a large bowl. Slowly add the egg and syrup and beat until smooth. Stir in the flour, baking powder and spices and mix thoroughly.
  2. Knead the mixture together to make a smooth dough. On a lightly floured work surface, roll out the dough to a thickness of about 3mm and using Christmas shaped cookie cutters, cut out various shapes and sizes of your choice.
  3. If you wish to hand the biscuits as Christmas tree decorations, make holes at the top of each shape with a skewer to thread ribbon through once cooked.
  4. Arrange the cookies on a baking tray lined with greaseproof paper and bake for 10-12 minutes until pale golden. Leave to harden on the tray for a couple of minutes before placing on a wire rack to cool completely before decorating.
  5. To decorate the cookies, make up the icing according to pack instructions. Divide the icing between different bowls, pour a few drops of each food colouring into the icing and mix well.
  6. Using a piping bag or a teaspoon, ice the cookies and decorate with coloured writing icing and silver balls.
  7. Once the icing has set, thread ribbon through the holes to hang.
  • 40 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Chocolate Muffin Mix
250ml cold water
200g Country Range Butter
400g icing sugar
1 tbsp Country Range Coffee Granules
50ml boiling water
grated chocolate, to garnish

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Leave to cool.
  3. Cream the butter and sugar until fluffy. Dissolve the coffee in the boiling water and stir into the mix.
  4. Pipe the icing into swirls on top of the muffins and garnish with grated chocolate.
  • 20 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Mix for Carrot Cake
215ml cold water
50ml Country Range Vegetable Oil
140g carrots, grated
75g Country Range Walnut Pieces
75g Country Range Mixed Dried Fruit
75g Country Range Dried Apricot Halves, roughly chopped
Filling
400g cream cheese
50g icing sugar
Topping
3 tbsp icing sugar
Country Range Lemon Juice
Country Range Walnut Halves
100g Country Range Desiccated Coconut

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
  2. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
  3. Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
  4. Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
  5. For the filling, beat the cream cheese with the icing sugar.
  6. When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
  7. For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
  8. Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.
  • 25 mins
  • 20
  • Dessert
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Ingredients

900g Country Range Shortcrust Pastry Mix
75ml Cold water
2 tbsp Country Range Raspberry Jam
Sponge
450g Country Range Sponge Mix
225ml Cold water
Few drops of almond essence
2 tbsp Country Range Flaked Almonds

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
  2. Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
  3. Spread the jam onto the base.
  4. Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flak
  5. Place in the oven and bakefor 20-25 minutes until sponge is golden brown.
  • 30 mins
  • 24
  • Dessert
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Ingredients

900g Country Range Sponge & Pudding Mix
450ml Cold water
50ml Coffee Essence
425g Icing Sugar
150g Country Range Cooking & Baking
Few drops of vanilla essence
Country Range Cocoa Powder (for dusting)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
  2. Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
  3. Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.
  • 30 mins
  • 10
  • Dessert
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Ingredients

675g Country Range Chocolate Sponge Mix
325ml cold water
25g Country Range Plain Flour
175g dark chocolate chips
350g chocolate fudge topping
275ml milk or single cream

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed for 1 minute, scrape down and mix on medium for 5 minutes.
  2. Coat the chocolate chips in the flour and then fold into the mix.
  3. Using an ice cream scoop, portion the mix into 10 greased pudding moulds.
  4. Cover with a piece of pleated foil and steam for 20-30 minutes in a Combi steamer or bake in the oven for 40-45 minutes.
  5. To make the sauce, gently warm the chocolate fudge topping with milk or cream.
  • 25 mins
  • 12
  • Dessert
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Ingredients

450g Country Range Chocolate Sponge Mix
225ml cold water
raspberry compote
Country Range RTS Custard
Country Range Whipping Cream, whipped
grated chocolate
Country Range Glacé Cherries
Country Range Vanilla Ice Cream

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  2. Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  3. Spoon the raspberry compote on top of the sponge.
  4. Pipe or spoon the custard, layering it on top of the compote.
  5. Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  6. Pipe the whipped cream onto the ice cream and top with a glacé cherry.
  • 35 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
Topping
250g Mascarpone cheese
500g icing sugar
180g Country Range Unsalted Butter
1 tbsp vanilla essence
1 lemon (juice only)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown. Allow to cool.
  4. To make the topping, cream the Mascarpone cheese and butter together until smooth. Add the icing sugar and vanilla essence. Beat again until smooth then spread over the top of the cake.
  • 35 mins
  • 31
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
230g Country Range Pineapple Pieces
57g Country Range Coconut
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot, pineapple pieces and coconut and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown.
  • 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
380ml cold water
120g milk chocolate chips
120ml Country Range Orange Juice
1 orange (rind only)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.